Savory Italian Frittata

Recipe from: Betty Crocker Cook Book, Bridal Edition
Prep: 10 min/ Total Time: 16 min/ Makes: 6 servings

8 large eggs
1 Tbsp. chopped fresh or ½ tsp. dried basil leaves
1 Tbsp. chopped fresh or ½ tsp. dried mint leaves
1 Tbsp. chopped fresh or ½ tsp. dried sage leaves
1 Tbsp. finely grated parmesan cheese
½ tsp. salt
1/8 tsp. pepper
¼ C. diced fully cooked ham or prosciutto (2oz.)
1 Tbsp. butter or stick margarine
1 small onion, finely chopped (1/4 cup)

Beat all ingredients except ham, butter, and onion thoroughly with fork or wire whisk until well mixed. Stir in ham. Melt butter in 10-inch nonstick skillet over medium-high heat.
Cook onion in butter 4-5 minutes, stirring frequently, until crisp tender; reduce heat to medium-low. Pour egg mixture into skillet. Cover and cook 9-11 minutes or until eggs are set around the edge and light brown on bottom. Cut into wedges.